The Easiest Low-Carb Carrot Muffins You’ll Ever Make!
Craving a warm, spiced muffin but want to keep it low-carb? Look no further! These Carrot and Pecan Muffins are a game-changer. By using an Instant Pot, we create incredibly moist and tender muffins in a fraction of the time it takes to bake. Packed with the classic flavors of carrot cake—shredded carrots, warm apple pie spice, and the delightful crunch of pecans—this recipe delivers a satisfying treat without the guilt. They’re perfect for a quick keto-friendly breakfast, a healthy snack, or a light dessert.
Ingredients
• ½ cup / 55g chopped Pecans
• 1 cup / 112g Almond Flour
• 3 large Eggs
• ¼ cup / 60ml Coconut Oil, melted
• 1 tsp / 4g Baking Powder
• 1/3 cup / 65g Truvia or other granular sweetener
• 1 cup / 110g shredded Carrots
• 1 tsp / 4g Apple Pie Spice
• ½ cup / 120ml Heavy Cream
• 1 ½ cups / 355ml Water, for the Instant Pot
Instructions
1. Directions
2. Prepare the Instant Pot: Pour 1 ½ cups of water into the inner pot and place the trivet or rack inside.
3. Combine : In a large mixing bowl, place the almond flour, eggs, melted coconut oil, baking powder, Truvia, apple pie spice, and heavy cream.
4. Mix the Batter: Using an electric mixer on low speed, blend the until the batter is smooth and fluffy.
5. Fold in Add-ins: With a spatula, gently fold in the shredded carrots and chopped pecans until they are just combined. Do not overmix.
6. Fill Muffin Cups: Evenly divide the batter among 8 silicone muffin cups, filling each about three-quarters full.
7. Arrange and Seal: Carefully place the filled muffin cups on the rack inside the Instant Pot. Secure the lid and turn the steam release valve to the ‘Sealing’ position.
8. Pressure Cook: Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 18 minutes on high pressure.
9. Release Pressure: Once the cooking cycle is complete, perform a quick pressure release by carefully turning the valve to the ‘Venting’ position.
10. Cool and Serve: Use tongs to carefully remove the hot muffin cups. Let them cool for a few minutes before serving warm. Enjoy!
Nutritional Information
• Per Serving: 1 Muffin
• Calories: 263
• Total Fats: 25g
• Net Carbs: 4g
• Protein: 6g
• Fiber: 2g
Pro Tips
• For a deeper, nuttier flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping and adding them to the batter.
• No Instant Pot? Bake these in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds for a fresh-from-the-pot taste.
FAQ
Q: Are these carrot muffins keto-friendly
A: Yes, these muffins are perfect for a keto diet. Each muffin contains only 4g of net carbs, thanks to the use of almond flour and a sugar-free granular sweetener.
Q: Can I make these muffins without an Instant Pot
A: Absolutely. You can bake these muffins in a conventional oven. Preheat your oven to 350°F (175°C) and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Q: How do I store leftover carrot muffins
A: Store leftover muffins in an airtight container in the refrigerator for up to 5 days. For a warm, fresh taste, reheat them in the microwave for 15-20 seconds before serving.
Q: Can I use a different nut instead of pecans
A: Yes, you can easily substitute pecans with other low-carb nuts like chopped walnuts or slivered almonds. For a nut-free version, you can simply omit them from the recipe.
